Easy No Cook Swiss Buttercream Icing

This is a delicious tried and true recipe and requires no cooking as it uses pasteurized egg whites. It’s very easy to make and one of my most popular. It’s spreads well and colours nicely, it pipes nicely for borders or lettering but its tricky for flower work. American buttercream works best, see recipe. Warning: it’s a diet killer with 3 cups or more of butter! Calories = lots, but icing isn’t something you can make healthy, it’s icing, live a little, enjoy!

What you need: Makes 8 cups of icing

3/4 cups of pasteurized liquid egg whites. (Can be found in the grocery dairy section in cartons)

6 cups of icing sugar (sifted works best)

1/2 tsp salt (optional but cuts down the sweetness)

2 tbs vanilla extract (use clear if you need a very white icing). Can be substituted for almond.

3 cups of unsalted butter, room temperature.

Steps

I recommend using a stand mixture if you can, this icing gets thick and creamy!

Combine egg whites, icing sugar and salt in a large bowl with your mixer. Paddle attachment works best here.

Mix at low speed to incorporate sugar and egg whites.

Turn off mixer and use a spatula to scrapes down the sides of the bowl.

Mix at medium speed for 5 minutes. Icing should look fluffy and have soft peaks.

When consistency has been achieved turn mixer to low and start adding butter a bit at a time, allowing it to incorporate gradually.

Add vanilla extract and allow to mix in at low speed.

Turn off mixer and scrape the sides of the bowl again withyour spatula.

Turn mixer to medium speed and beat for ten minutes until the icing is light and increases in volume slightly.

Tip: If you are using one colour to decorate you can add your food colouring now. I recommend gel colour as it’s concentrated and gives a lot of punch for a small amount without messing with your icing consistency.